Monday, April 7, 2014
Sometimes you've just got to switch it up. My belly can't handle much pasta. But sweet potatoes? Bring it. And they add so much flavor and fabulous texture to your meal.
You may substitute any shellfish in this meal. I just happened to have lobster on hand. Odd.
Lobster Basil Alfredo over Roasted Sweet Potatoes
2 sweet potatoes, washed well and cubed into 1" cubes
Olive oil spray
Dashes of salt and ground black pepper
1 Tbsp olive oil
1 tsp minced garlic
1 cup chicken broth
1 cup 2% milk
1 1/2 Tbsp cornstarch
10 fresh basil leaves, finely minced
1/3 cup finely grated Parmesan cheese
1/2 tsp salt
Dash ground black pepper
6 oz lobster tail meat, cooked and chopped (or use shrimp if you prefer)
Preheat oven to 420 degrees. Spray a baking sheet liberally with olive oil spray. Spread sweet potato cubes evenly and spray with additional olive oil spray. Sprinkle with salt and pepper. Bake for 15-20 minutes or until cubes are soft and lightly browned, tossing halfway though cooking to prevent burning.
While potatoes cook, heat olive oil over medium high heat. Add garlic and saute until fragrant. Add 1/2 cup chicken broth and milk. Stir until mixture comes to a simmer. In a small bowl, whisk together cornstarch and remaining chicken broth until no lumps remain. Reduce heat to medium, then add cornstarch mixture and whisk continuously until well mixed. Continue to mix until mixture returns to a simmer, then add in basil, cheese, salt, and pepper. Whisk until thickened (to coat the back of a spoon), then add in lobster meat. Reduce heat to low and heat meat through, 5-7 minutes, stirring continuously, adding in more milk if mixture thickens too much.
To serve: Spoon 3/4 cup alfredo mixture over 3/4 cup sweet potatoes. Sprinkle with additional cheese, salt and pepper, and basil if desired.
Nutrition Info per 1 serving: 426 calories, 14.5 g fat, 34.5 g protein, 34 g carbohydrates, 4 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 3:30 AM